Crumpets

Yaaaaaaaay!!!!!!! At long last my new laptop is up and running. Broadband is up and running all be it at a snails pace. You can't have everything. I am just grateful that the thing is working.

But enough of my whinging. This is about crumpets.



As the first chill winds of winter trickled across my spine my thoughts invariably turned to things hot and toasty. There's nothing better on those freezing July nights than curling up on the sofa in flannelette pyjamas, dressing gown and slippers with a plate of steaming crumpets dripping with butter and golden syrup.

Making them is a bit less fun. I think they are the kind of cooking that requires a few attempts to perfect.

Getting the right consistency in the batter is important. It should be thick, but pourable. Getting them to cook through to the top without overcooking the bottom is difficult. The temperature has to be just right. If you turn them too soon, the batter smooths over and you lose the holes that allow the butter and syrup to soak through. You end up with a thick english muffin looking thing.

As for the taste, I really enjoyed them. The consistency is more bready than brought crumpets.

Even so, making them was worthwhile and I will certainly be doing it again.

Crumpets
(adapted from bills Sydney Food)

Heat 11/2 cups of milk until warm. Stir in 11/2 tspn of sugar and 7gm of yeast. Stand for 10 minutes until bubbles form.

Beat milk mixture into 375gm of sifted flour and a pinch of salt. Cover and stand for 1-1/2 hours until doubled in size.

Mix 1/2 tspn of bicarbonate soda into 200ml of water and beat into batter.

Heat frying pan over a medium heat and lightly grease. Heat 4 x 8 cm rings. Turn heat to low and pour around 3 tspn of batter into each ring. Turn once bubbles have formed and a skin has developed over the top of the crumpet.

Repeat until all the batter is used.